Reading the title, some of you may already be confused, and questioning yourselves if you did not grow up around a family like mine. In my hometown at hole in the wall breakfast spots, there would be “jambut” on the menus. Ever since I was a little girl, my dads side of the family would teach me the Italian ways of cooking.. things that were passed down from their grandparents. I learned how to make homemade pasta, Christmas cookies, every memory every kid could want growing up around a big family, who based what they did around the food they ate, or cooked. The one thing I knew I was going to do so much of, in so many different ways as my life progressed, was making jambut. Our grandparents concocted this dish by taking everything they had left in the fridge, from the week, or whatever was leftover from Sunday dinner, and sautéd it all together in a huge pan. Usually this one-pan meal was mixed with eggs and cheese, served for breakfast, but I wanted to take a twist on it, by making it for dinner. Instead of the eggs, I added pasta, and with all the vinegary, salty flavors mixed together with the vegetables, it truly made for a great meal.
The gorgeous ingredients you’ll need! I used everything I had left over from my trip to the farmers market, and I am so glad vegetable season is in it’s prime because I am telling you, thats what took this dish to a whole other level!
- Finley chopped Napa cabbage. Napa cabbage is needed for this. Don’t purchase regular cabbage. The taste is slightly different, and it won’t have enough texture.
- One chopped red tomato
- Three thinly sliced red potatoes
- Fresh Italian flat leaf parsley
- Red bell pepper cut into strips
- white mushrooms
- Jarred peppadew peppers
- Finely grated parmesan cheese.
- Juliene strips of salami
- Peppery Arugula
Always try to shop farm fresh.. I promise you won’t regret it!!
- Make sure the mushrooms are white, fresh, and clean!
- You want the cauliflower to be very white, and look almost kind of peach fuzz on the top.. thats how you know it’ll be good!
- Fresh, bright green arugula. Arugula, if you’re unsure how tastes.. is peppery, but I love the flavor mixed with every single piece of produce in this dish!
- Peppadew peppers. Even if you don’t enjoy peppers of any kind, or just red peppers, you can not skip on these! They do something so incredible to the dish, and when eating it you can’t really taste it individually, but the flavor is so incredible.
Make sure that the cheese is extremely grated! Do not buy the large shreds of parmesan cheese, or the regular shredded. It makes the dish too stringy and we don’t want the cheese to overpower this dish. I know everyone says you can’t have enough cheese (I’m everyone lol) but trust me!
When you see the cabbage nicely shredded and wonder how.. it’s simple. Cut the Napa cabbage in half
Cut each half in half, and take the the whole half chunk and slice with your knife, very thinly..keep going until you have chopped the entire head of cabbage. Also, don’t make yourself nervous if you have a hard time cutting a normal head of cabbage.. Napa is much simpler to chop!
Put a pot of salted water on the stove. The heat needs to be on high for the water to come to a complete boil, and once it does, go ahead drop your pasta right in.
In a wok, put in a half a stick of butter and three tablespoons of good olive oil. If a wok isn’t available for you, and you do not have one, a very large sauté pan will do the trick. I’m using a wok because I want a lot of surface area for everything to cook quickly, and to get caramelized evenly.
On top of the hot melted butter, I dropped in the potatoes, cauliflower, and bell peppers since they are going to take the longest to cook, and I want to make sure they’re cooked thoroughly. I also added the salami in the very beginning because I want to get them nice and fried, leaving our whole dish with delicious fatty Italian flavor.
Leave that all cook on high heat for 15 minutes.
Turning the heat down to medium low, pour in your Napa cabbage.
Saute in the cabbage for 5 minutes.
Add the white button mushrooms, and cook for another 10 minutes.
Look how gorgeous and caramelized. Thats exactly what you want to see. Lots and lots of steamy goodness!
For your final steps, you want to add our ingredients that give big punches of flavor, but do not take much time at all to cook.
- Throw in half the jar of our tiny little pepper balls
- Place in the chunks of tomato
- Pile half a bag of arugula.. don’t worry that’s not too much, it cooks down, a ton!
After cooking everything for three minutes on medium-high heat, this is what it looks like! Our potatoes are crispy and golden, our peppers and cabbage are soft, sweet, and translucent, and our tomatoes are soft enough that the juice got extracted; creating a sauce within our jambut!
After boiling your pasta for 8-10 minutes, tasting it to make sure it is “al dente” (meaning – to the tooth) drain, and pour over our succulent farm fresh jambut. On top of the pasta, add another dollup of butter, and a good drizzle of olive oil, with a little more than half the container of parmesan cheese.
You for sure could use less, or more cheese. That aspect is completely up to you.
I topped this jungle jambut with Italian flat leaf parsley, another drizzle of olive oil, and a final sprinkling of some more parmesan cheese.
I also placed on about five more little peppadew peppers, to add a bright vinegary freshness as you begin to take your first few bites. It really does something special to your pallet.
It is quite stunning, to say the least, and between all of the colors with everything mixed in, and the leaf shaped bowl you could see why “jungle jungle” was perfectly fitting. The crazy shaped noodles also left me with no choice to say that this dish is a wild one, but most definitely an exquisite one! This was absolutely the type of dish to eat outside on the patio, with a glass of Pino Grigio in your hand, watching the sun go down.
Come on, I know I’m tempting you! lol
Well, enjoy diamonds, and I’ll see you next week with another favorite pasta dish that everyone is crazy about.